Indian Dinner for My Husband's Birthday

It has been 12 days since my last blog. Life continues to be a bit hectically busy, but mainly in very good ways.

A niece was getting remarried after losing her husband to leukemia some years ago, and I offered to make their cake. I had not made a wedding cake with buttercream frosting for a very long time. My practice was sorely lacking. I had various things working against me. For one, the meringue powder was a different brand. The only brand I had EVER used before was Wilton. I knew how it worked and what things worked like. The roses I made just would not hold shape well. The color would not come out properly. The buttercream frosting, also using the off-brand meringue powder (as a stabilizer, particularly during hot days), just would not work right. It was too hard, but after adding tiny amounts of liquid, just acted gooey. 

I had the cake iced with the white buttercream the day before the wedding and was going to put on the very deep red roses the morning of the wedding. I had added Cornelli Lace to alternating sides of the cake layers. Wedding morning I got up to find that one side of the top tier - the side I had chosen as the best looking to be presented to the front - had had a bubble and actually blew out! Thank all that is holy that it was not on a side with the Cornelli Lace, because there would have been no repair possible. And then, as if all that was not enough, it had to also be one of the hottest days of our summer. Not THE hottest, but 97 degrees is way hot enough, in my book. Still, the venue was quite dark and hid a multitude of sins. At least I know the cake was tasty! 

Palak Paneer and Lamb Korma

My husband and I love Indian Food. We are not Indian and have never been anywhere closer to India than a few Indian restaurants here in the US. I love to cook, and I love spices, so discovering the sheer array of spices used in Indian cooking took me to new heights in my explorations. With his birthday coming up, I asked what kind of meal he would like and he said pot roast. Now, as far as I am concerned, that would have been very easy, but certainly not what I would consider a special birthday-present kind of dinner. I asked about a Lamb Curry? He lit up at that and said "yes, Please!"

I tried to ask which of the many dishes I have made would be preferable. He said he has loved them all, so it was my choice. I chose to make Lamb Korma and Mattar Pulao, or rice with peas. The Lamb Curry (Lamb Korma) is one I had made some time ago and refined to where I particularly liked the flavors and the colors. I had followed recipes for this dish from some cookbooks and it always came out looking pallid and unappetizing, despite tasting okay. The recipe I used yesterday is (click here ->) this one, that I wrote about on November 15, 2014. 

The accompanying dish he asked for was one of the rice with peas dishes. and I made Mattar Pulao, or peas with rice. 

Mattar Pulao

Mattar Pulao

Serves 6

1 cup basmati rice
2 teaspoons ghee or unsalted butter
1 teaspoon salt
1 pinch saffron, crumbled
1 (1-inch) piece true soft-stick cinnamon
3 whole cardamom pods
2 cups water
1 cup frozen peas

Place the rice into a medium saucepan with a tight-fitting lid. Add in the ghee, salt, saffron, cinnamon, cardamom pods and water. Bring to boil, lower heat and cover. Cook at low to medium low for 15 minutes. About 3 minutes before the rice is done, stir in the peas to heat through for the last minutes. Fluff the rice with a fork before serving.

Along with chutney and some (store bought this time) Naan bread, that was the dinner my husband asked for. I decided to add in the Palak Paneer, or Creamed Spinach with Milk Cheese, just because it is one of my absolute favorite dishes. I have had excellent versions and not so excellent versions of this dis when dining out, but I love it no matter how I have eaten it. Here is my version of this dish:

Palak Paneer

Palak Paneer and Lamb Korma

Serves 6

2 packages (9 - 10 ounce each) of chopped frozen spinach
1 tablespoon ghee or unsalted butter
2 onions, finely minced
2 - 3 Roma tomatoes, chopped
2 cloves garlic, minced
1 piece fresh ginger, finely grated or minced (about 1 tablespoon)
1 teaspoon salt

DRY MASALA:
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon turmeric powder
½ teaspoon paprika
½ teaspoon dried fenugreek leaves (kasoori methi), crushed
¼ teaspoon red powdered dry chilie

PANEER:
½ gallon whole milk (NOT ultra-Pasturized)
2 cups plain yogurt
-------  
Last Minute Additions to the Spinach:
½ cup plain yogurt (or more if needed)
1 cup heavy cream (more if needed)

At least a day in advance, or up to 3 days, make the paneer: In a large pot, bring the whole milk to just under a boil. Stir the 2 cups of yogurt to soften the texture and add into the hot milk, stirring over low heat. It will take about 15 minutes for the curds to fully separate from the whey. The whey should be almost clear and take on a greenish tinge. If the liquid part is still white, even though it is separated, it is not yet ready (see progression in photo below). Pour the curd into a large strainer lined with cheesecloth and allow to drain. Fold the cheesecloth over top and set a plate over top and place a weight on the plate to press into a firm patty. Refrigerate until needed. The paneer is ready once it has firmed completely. It can be used as is or it may be fried prior to use. 

 yogurt added; after 5 minutes; after about 10 minutes; green whey and it is done

Make the Masala: In a small, dry skillet over medium high heat, toast the cumin and coriander seeds until fragrant, stirring constantly. Once toasted, turn onto a plate to cool. Once cooled, grind in a spice grinder, and then combine with the remaining masala ingredients and set aside. 

Maraschino Cherry Cake

Make the creamed spinach: Thaw the spinach and squeeze as much moisture out as possible. Set aside. In a large skillet over medium heat, melt the ghee and saute the onions until golden. Add in the chopped tomatoes, with the minced garlic and ginger and the salt. Then add in the masala mixture. Cook, stirring until the mixture is fairly dry. Add in the reserved spinach to heat through. Add in the ½ cup (or more if needed) plain yogurt to thin the mixture, and then add in the cream as needed to make the mixture a sauce. Stir in the paneer, cut into squares (either as is, or fried and browned) and heat through.

 
After this splendid meal, the cake my husband prefers is the revised Maraschino Cherry Cake, recipe found here. A thoroughly un-Indian finish to this meal, but delightful nonetheless!




My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Spinach Artichoke Dip Great for any Occasion

I have had many forms of a spinach and artichoke dip over the years. Long ago, I had one with little tiny shrimp mixed in, and other combinations along the way. I love spinach. I love artichokes. Match made in heaven. And then add in cheese and a miracle happens.

Despite never having made this, one would think that I'd have had some kind of idea for making it, at least. But no. Somehow that idea completely passed me by. When my sister-in-law was visiting before the Christmas Holidays began, discussing what fine appetizers to have for our Christmas Eve celebration, she asked about using artichokes. She had a very large jar of little baby artichokes she had gotten at one of the large stores that sell these things in larger than usual quantities. I have lots of recipes using artichoke hearts. She asked about a dip?
 

Spinach Artichoke Dip

And there I sat, thinking, "Why in the world, do I not even have a clue what to use for an artichoke dip?" So we did what it seems has become the norm. We whipped out our smart phones and Googled it!

Between us, and about 12 or more different recipes, I began compiling what I considered to be all the things a good artichoke dip might have. Once reading the recipes, it is easy to then imagine how this or that ingredient will work with others. What ingredients are not among my favorites? Shrimp were out, since having discovered an allergy to shellfish. For me, spinach was a definite yes, but..... My husband is not too keen on spinach. He will eat the Spinach Dip using the package of dried vegetable soup mix. But he might object to a hot dip with spinach. I left he spinach out. Scallions sounded like a fine idea, as did the cans of green chiles. Eggs seemed completely unnecessary. Large onions would be out, as we are not so keen on heavy onion flavor. I didn't want long stringy, cheesy strands when trying to dip, so mozzarella was out. Thickening the dip with a butter and flour roux also seemed a total waste of time; busy-work at a time when that's the last thing we need. 

Artichoke Dip

Ultimately I decided on using cream cheese and some mayonnaise and Parmesan. I used a splash of lemon juice and 2 cups of the artichokes. I wanted lots of artichoke flavor in every bite. I made the dip for Christmas Eve. My sister-in-law and I ate the dip with various types of crackers. It was good. My husband never even tried it, even without the spinach. He loves artichokes; guess there were too many other tempting things for him. But somehow, we were not wowed with the dip. I did really wish for spinach in it. I decided to try it again for New Year's Eve, using spinach. 

Then, since we had quite a bit of leftovers, and a lot of the Artichoke Dip left, I took it with us Christmas Day, to reheat and serve for the snack portion of the day. I totally forgot to take crackers. My other sister-in-law said no problem, they had plenty. However, the first thing to hand were plain tortilla chips. I used a chip and took a bite. OMG. What a difference. With the chips, the dip was absolutely splendid. Everything I had hoped for. All the difference in the world, just with chips instead of crackers. One of the teenaged grand-nieces came to me, put her hand on my shoulder and exclaimed that this Artichoke Dip was the best - thing - EVER!

Spinach Artichoke Dip on a Pita Cracker

I did make it again for New Year's Eve, with the spinach added in. My sister-in-law brought tortilla chips. We feasted, and all was well. Once using the tortilla chips, the dip made with or without the spinach is excellent. Creamy and of perfect consistency. I used plenty of cheese but not so much as to be excessive. I will be making this again and again.

If desired, and you love shrimp, drain and rinse one can of tiny shrimp and add this to the mixture. Nothing else in the recipe needs change. Keep the spinach or leave it out, as you wish. 

MAKE AHEAD: If time is at a premium, mix together all the ingredients except the artichoke hearts and spinach; prep those separately and store each of these  things (creamy mixture, spinach, chopped artichokes) in their own containers, refrigerated for up to 3 days. When ready to make the dip, simply stir all the ingredients together and pour them into a greased casserole dish and bake. My reasoning for the separate containers is that I did not want the mixture to become watery while mixed in the fridge. If left separate, the artichokes or the spinach can always be drained more, this way, if needed.

Spinach Artichoke Dip

Makes about 5 - 6 cups

Spinach Artichoke Dip

1 (8-ounce) block cream cheese, room temperature
1 cup mayonnaise
1 cup grated Parmesan cheese
½ cup minced scallions
1½ tablespoons lemon juice
1 (4-ounce) can mild chopped green chilies
1 - 2 tablespoons Worcestershire
2 cups chopped artichoke hearts
1 (10-ounce) package frozen chopped spinach, optional

Preheat oven to 375 degrees (350 on Convection Bake). Grease an 8 x 8-inch, 9 x 9-inch or similar sized round oven safe casserole with non-stick spray and set aside.

Drain and chop the artichoke hearts, until they make 2 cups; set aside. Completely thaw the spinach, and using hands, squeeze it as dry as possible. At this point I like to chop it a little finer, even if you have used pre-chopped spinach. Set this aside. In a bowl, preferably with a hand mixer, beat together the first 7 ingredients until creamy. With a spatula, mix in the prepared artichokes and spinach. Pour into the prepared casserole. If desired sprinkle a little more grated Parmesan over the top. This yields a more golden top after baking. Bake the casserole for 35 to 40 minutes, or until it is bubbly and golden on top. Serve hot or warm with tortilla chips, baguette slices, pita chips or crackers.

***If you happen to have leftovers of this dip, I can truly say it makes an excellent filling for an omelet, and a great spread on your morning bagel.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.